Mushroom Barley Soup Recipe photo by Taste of Home In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Add the carrot, dill, salt and pepper. Cover and simmer for 15 minutes or until barley and carrot are tender. Yield: 3 cups.